Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar.

Everyday Food, January/February 2006

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Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.

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  • Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

  • Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

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Reviews (4)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/04/2009
This was awesome! I used chedder instead of pepper jack and red salsa (just because that's all I had on hand). Then added a little avacado on top.
Rating: Unrated
01/08/2009
Super fast and easy! Used rotisserie chicken instead of poached. Kids loved it. I would like the tortillas to be crispier next time, so I will experiement.
Rating: Unrated
04/14/2008
This has been a family favorite for a while! It's a great way to use up leftover roast chicken if you don't have poached chicken. Also we have tried it with fresh salsa verde in addition to jarred. Recipe is terrific as is though!
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Rating: Unrated
03/25/2008
My family loves this recipe! We used authentic Mexican Chihuahua cheese instead of the pepper jack. Yummy! The recipe was easy, fast, fun, and a kid pleaser!